Method:
Wash and soak rice in water for 10 mins.
Soak saffron in milk and keep aside.
Heat a pan (with tight closing lid) and add oil.
Add cinnamon, cloves, cardamom, mace and pepper.
Add rice, green peas, water, saffron, turmeric powder and salt.
When the water boils, lower flame to low so there is a small simmer.
Close lid and cook for 10 mins.
Take off fire and keep aside for 10 mins.
Fluff with a fork and garnish with cashews and raisins.
Serve with curry of your choice.